| Alcohol content: | 9.0% by Vol |
| Sugar free extract: | 51 g/L |
| Residual sugar: | 195.7 g/L |
| Acidity: | 10.5 g/L |
| Sulfur (SO2): | 240 mg/L |
| Bottle size: | 250 mL |
| Calories: | 128 cal per 100 mL |
| Varieties: | 80% Furmint, 20% Hárslevelű |
| Harvest time: | From early October until end of November |
| Origin: | Mád, Király |
| Character: | Markus Del Monego MW, best sommelier of the world 1998: "Golden colour. Opulent flavour of honey, white lilies, wisteria, acacia honey, quinces, dried orange peel, candied pineapple. On the palate well structured with medium weight and excellent length, crisp acidity, perfectly balancing the opulent sugar." / Andreas Larsson, best sommelier of the world 2007: "Rather deep golden colour. Wonderful nose, very intense and full of character, honey, cloudberries, yellow fruit, chestnut and white truffle, very nuanced and complex. Lovely palate, intense and lingering with a beautiful sweetness, invigorating freshness, lovely fruit and a serious structure with plenty of extract, very long and lingering." |
| Soil: | Weathered zeolite with crumbly pumic tuff. Volcanic reolite tuff, hard tuff mixed with yellow and red clay. |
| Cellar technology: | Furmint, Hárslevelű and Muscatel are used as base wine. First fermentation in used oak barrels from October to mid November. After the hand-picked Bortritis grapes have been leached in the base wine, the 2-year second fermentation begins. |
| Storage: | After fermentation, it is stored for 9 months at a constant temperature of 12.8°C and 80% humidity in new and used 226-liter Tokaji oak barrels, followed by clarification and bottling in December 2009. |
| Lifespan: | Drink before 2050 |
| Closure: | Natural cork with red wax seal |
| Comments: | Wine Spectator: 93 points; Tasted (100 % blind): 95 points |